The Pig and the Lady

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What started as a buzzy pop-up with stands at farmers’ markets around the island turned into an actual—and just as popular—restaurant in Chinatown in 2013. The concept here is haute Vietnamese, and if the idea of paying $20 for a bowl of pho is off-putting (when many people are used to forking over a few bucks for this most traditional of Vietnamese dishes), consider the fact that here, the pho is carefully made with brisket that’s been braised for 12 hours, stewed bone marrow, and just the right combination of fresh ginger, scallions, calamansi, sawtooth herbs, and chili peppers.

The Pig and the Lady

What started as a buzzy pop-up with stands at farmers’ markets around the island turned into an actual—and just as popular—restaurant in Chinatown in 2013. The concept here is haute Vietnamese, and if the idea of paying $20 for a bowl of pho is off-putting (when many people are used to forking over a few bucks for this most traditional of Vietnamese dishes), consider the fact that here, the pho is carefully made with brisket that’s been braised for 12 hours, stewed bone marrow, and just the right combination of fresh ginger, scallions, calamansi, sawtooth herbs, and chili peppers.